Soupe Génevoise

Submitted by Elmotoo

"Gammon soup from Geneva. 'Gammon' = ham. :) You can substitute parsley for the chervil, if necessary. Be very careful with the salt - you may find that you do not even need any if the gammon/ham is fairly salty."

 

• Ready In: 1hr 50mins
• Ingredients: 8
• Serves: 6

ingredients

• 400 g , salty unsmoked gammon in one piece (ham)
• 2 liters stock or 2 liters water
• 500 g potatoes, peeled and cut into chunks
• 3 leeks, chopped
• 1 large onion, chopped
• 125 g long grain rice
• salt and pepper, to taste
• 50 g chervil, stalks removed and chopped

directions

1. Place the gammon in a large pan with with the stock or water, bring to a boil and skim.
2. Add the potatoes, leeks and onion.
3. Boil a few minutes, continuing to skim.
4. Reduce the heat, cover and continue cooking for 1 hour.
5. Remove the gammon, reserve and keep warm.
6. Add the rice to the soup, season lightly and cook for a further 30 minutes.
7. Meanwhile, cut the gammon into thin slices.
8. Serve the soup in bowls with the gammon slices and garnished with the chervil.